Candy cake

Ingredient List:

For the cake:

2 1/2 cups special cake flour

2 and a half teaspoons of baking powder.

1/4 teaspoon baking soda.

1/2 teaspoon coarse salt.

1 cup unsalted, room temperature butter

2 cups granulated sugar.

4 egg yolks.

1 c. to s. vanilla extract

1 cup whey at room temperature.

2 egg whites

To make the caramel sauce:

3/4 cup unsalted butter.

2 cans of evaporated milk, each 12 ounces.

2 cups granulated sugar.

1/2 teaspoon coarse salt.

1 teaspoon vanilla essence (optional)

Directions:

Preheat the oven before using.

Before you start cooking, preheat your oven to 177 °C (350 °F). Butter or nonstick spray into two 20- or 23-cm (8- or 9-inch) cake pans, then dust lightly with flour, tapping to remove excess.

Make the cake batter:

Mix the dry ingredients: In a medium bowl, whisk together the special cake flour, baking powder, baking soda, and salt. Make a reservation.

Beat together soft butter and sugar in large bowl until light and fluffy, about 3 minutes.

Incorporate the eggs and vanilla essence: turn the mixer speed down to medium and add the eggs one at a time, beating well after each addition. Add some vanilla extract.

Mix it with the whey: gradually add the dry ingredients to the creamy butter mixture, alternating with the whey. Mix on low speed until everything is well combined, being careful not to overmix.

To beat the egg whites, whisk them in a clean bowl until you get a firm texture. Gently add the egg whites to the cake batter until fully incorporated.

Bake the cakes:

Spread the batter evenly into the prepared cake pans. Bake in preheated oven for 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the molds before unmolding them.

Make the caramel sauce:

Melt the butter: In a large saucepan, gently heat the butter until it becomes liquid.

Add the following ingredients: whisk together the evaporated milk, sugar and salt. Cook the mixture over low to medium heat, stirring continuously so it does not stick or burn.

To make the caramel: Continue heating the caramel for about 1 to 1 1/2 hours, until it reaches a temperature of 235 to 240 degrees Fahrenheit (113 to 116 degrees Celsius) on a special candy thermometer. The caramel should be thick enough to coat the back of a spoon and have an intense golden brown color.

Add the vanilla: remove the saucepan from the heat and stir in the vanilla extract. Let the caramel cool for about 15 to 20 minutes before using it to top the cake.

Prepare the cake:

Prepare the cakes: once they have cooled, use a serrated knife to cut the top and flatten.

Decorate the cake: put a cake layer on a plate and pour a lot of caramel sauce on top. Place the second cake layer on top and pour the rest of the caramel sauce over it, letting it run down the sides. Use a spatula to spread the caramel evenly over the entire cake.

Chill: Chill the cake in the refrigerator for 30 minutes to 1 hour to allow the caramel to harden.

Final thought:

This caramel cake with caramel sauce is an amazing dessert that will surely surprise you.

The blend of a soft cake with a rich, buttery caramel makes every bite a delightful experience.

Although making caramel from scratch takes time and requires patience, the end result is worth it.

This cake is perfect for celebrating important moments or just indulging in a sweet treat.

Try it with a cup of coffee or a scoop of vanilla ice cream for a delicious dessert.